Seasoning a roast before cooking is an important step that can take your roast from bland to delicious. Properly seasoning a roast helps enhance the natural flavors of the meat, creates a beautiful crust, and ensures the roast is flavorful throughout. There are a few key things to keep in mind when seasoning a roast.
Why should you season a roast before cooking?
There are several reasons why properly seasoning a roast before cooking is important:
- Brings out the natural flavor – Seasoning helps accentuate the inherent flavor of the particular cut of meat. For example, seasoning helps bring out the rich, beefy flavor of prime rib.
- Forms a flavorful crust – The salt, herbs, and spices used in a rub or marinade help form a flavorful, crispy crust on the exterior of the roast as it cooks.
- Enhances moisture – Salt helps the meat better retain moisture and prevents the roast from drying out during the cooking process.
- Distributes flavor throughout – Allowing time for the seasoning to penetrate deep into the meat before cooking ensures even flavor throughout the roast, not just on the outside.
- Balances flavors – Different seasonings complement each other and meld together to create complex, well-balanced flavors.
What are the best seasonings for a roast?
The seasoning options are endless, but some all-purpose seasonings that pair particularly well with beef and other roasts include:
- Salt – Forms a flavorful crust and enhances natural flavor.
- Pepper – Provides subtle heat and spice.
- Garlic – Provides a punch of aroma and flavor.
- Onion powder – Adds savory, oniony undertones.
- Paprika – Contributes a mild smokiness.
- Dried thyme – Earthy herb that complements beef.
- Rosemary – Robust herb that stands up to hearty meats.
- Chili powder – Brings mild heat and Southwestern flair.
In addition to these classic seasonings, unique rubs and spice blends can put fun, flavorful twists on a roast. Mix up your own signature blend or use a store-bought blend for convenience.
What are the different ways to season a roast?
There are several methods for seasoning a roast:
Dry rub
A dry rub coats the exterior of the meat with dried herbs, spices, salt, pepper, and other seasonings. To make a dry rub:
- Combine desired spices, herbs, salt, pepper, etc. in a small bowl.
- Pat the roast dry with paper towels.
- Rub the spice mixture all over the surface of the roast, covering it completely.
- Allow to sit at room temperature for 30 minutes up to overnight in the fridge.
Wet marinade
A wet marinade uses an acidic liquid to impart flavor. Common marinade ingredients include:
- Oil – Helps the flavor stick to the meat.
- Acid – Tenderizes the meat. Lemon juice, vinegars, yogurt and wine work well.
- Herbs and spices – For flavor.
- Salt and pepper – For seasoning.
To make a wet marinade:
- Whisk marinade ingredients together in a bowl or baking dish.
- Add the roast and turn to coat.
- Cover and refrigerate for 2-24 hours, turning occasionally.
Brine
A brine is a saltwater solution that helps keep the meat incredibly moist and seasoned throughout. To make a basic brine:
- Combine 1 cup salt with 1 gallon water. Add other desired seasonings like peppercorns, garlic, etc.
- Submerge roast in brine, cover and refrigerate for 4-24 hours.
- Remove roast from brine and pat dry before cooking.
How far in advance can you season a roast?
It’s best to season your roast at least 1-2 hours before cooking. However, you can season it farther in advance for even more flavor:
- 30 minutes to 1 hour: Minimum time to start imparting flavor and forming a crust.
- 2-4 hours: Allows seasonings to penetrate meat more deeply.
- 8-24 hours: Optimal time to deeply infuse flavor into the meat.
- 24-72 hours: Great for wet marinades or brines.
If seasoning more than a few hours in advance, keep the roast refrigerated until ready to cook.
How much salt and pepper do you use to season a roast?
A basic guideline for seasoning a 3-5 lb roast is:
- 2-3 teaspoons salt
- 2-3 teaspoons ground black pepper
Adjust the amounts based on the size of your roast and your taste preferences. Too little salt and the meat may taste bland and dull. Too much salt can make the meat overly salty.
Should you tie a roast before cooking?
Tying a roast before roasting helps maintain its shape, promotes even cooking, and can improve presentation. To tie a roast:
- Cut several 12-inch pieces of kitchen string or butcher’s twine.
- Lay strings at 1-2 inch intervals under the roast.
- Tie each piece tightly around the roast to secure it.
- Trim any excess string.
Tie the roast just tightly enough to hold its shape. Tying too tightly can cause the roast to cook unevenly. Remove the string before slicing and serving the cooked roast.
What is the best way to cook a seasoned roast?
There are several excellent cooking methods to pick from once your roast is properly seasoned:
Oven roasting
Oven roasting uses dry, radiant heat to slowly cook the roast, resulting in a tender, juicy interior and well-browned exterior. Place the seasoned roast on a rack in a roasting pan and roast at 325°F, allowing 15-20 minutes per pound for medium doneness.
Sous vide
With sous vide, the seasoned roast cooks gently in a precisely temperature controlled water bath resulting in edge-to-edge cooking with no risk of overcooking. Cook 1-1/2 to 2 hours at 130°F for medium-rare doneness.
Slow cooker
A slow cooker utilizes moist, indirect heat for fall-off-the-bone tender roasts. Place the seasoned roast in a slow cooker, add some broth or water, and cook on low for 8-10 hours.
Grilling
Grilling imparts delicious charred flavor. Sear the seasoned roast over direct high heat for 5-7 minutes per side, then transfer to indirect low heat to finish cooking.
What are the best side dishes for a roasted beef?
A well-seasoned roasted beef pairs nicely with these flavorful side dishes:
| Side Dish | Ingredients/Preparation |
|---|---|
| Roasted potatoes | Quartered red potatoes tossed in olive oil, garlic, rosemary, salt and pepper then roasted |
| Garlic green beans | Blanched green beans sautéed with olive oil, garlic, and lemon zest |
| Creamed spinach | Fresh spinach cooked down with cream, garlic, and nutmeg |
| Yorkshire pudding | Eggy bread baked in the roasting pan to soak up meat juices |
| Horseradish sauce | Grated horseradish folded into sour cream or Greek yogurt |
What are the best practices for storing leftover roast?
To safely store leftovers from your seasoned roast:
- Let cool – Allow roast to cool to room temperature before refrigerating.
- Portion – Divide meat into smaller portions to allow faster cooling.
- Refrigerate – Store leftovers in airtight containers in the fridge within 2 hours.
- Use quickly – Eat leftovers within 3-4 days for best quality.
- Reheat thoroughly – Roast slices, chopped meat for sandwiches, etc. should be reheated to 165°F.
Conclusion
Seasoning a roast before cooking is easy to do and can take your roast to new levels of flavor. First, create a flavorful dry rub, wet marinade or brine using spices, herbs, salt, pepper and other seasonings. Allow the roast to marinate anywhere from 30 minutes to overnight. Roast using your preferred cooking method like oven roasting, grilling or slow cooking. Enjoy your perfectly seasoned roast with complementary side dishes. Then store leftovers properly to enjoy additional seasoned roast meals.